RSSCeleriac & Parsnip Mash
From EatingWell: Fall 2003 — Subscribe Now!
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with parsnips and russet potatoes for a side dish worthy of your favorite bistro—or trattoria, because we've relocated the dish south, from Paris to Tuscany, using olive oil and Parmesan cheese. The potato is kept separate from the celeriac and parsnip because it gets gluey when pureed in a food processor.
Comments
More From EatingWell
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Advertisement
Sorry, there haven't been any comments yet.
Add Your Comment